Hey all, I made DeeJays Hot Brats this weekend and they were pretty tasty. But couple questions. I used the kitchener to grind, then mixed the spices, and then stuffed using the kidney been head and casing tube. Over all this worked. But getting the ground meat into the grinder was more challenging than anticipated and seemed to "over mash" the meat. It lost some of the chuckiness was was shooting for. Seems like a vertical stuffer would be much much easier and "mash up" the meat less thus keeping it more chunky. Curious, do you cube the meat spice and grind right into the casing all in one step? OR Grind, spice, mix, and use a stuffer. Thanks for your thoughts!